Baby Spinach Salad with Red Potatoes

Normally, I’m not a salad person. Even when I tried to be a full on vegan and then vegetarian, I wasn’t such a big fan of salads. Either the salad dressings are too complex – too many artificial flavors with too much acid or the greens are too bitter or tasteless. I would eat the salad for health reasons but not really enjoy the taste.

That all changed when I discovered small red potatoes. I think I bought my first set at a local farmer’s market. (The one in Mountain View is pretty good.). The potatoes added creaminess and sweetness to an otherwise drab spinach salad. I think I was eating the potatoes one day on the side with my spinach salad and it went so well together, that I ended up making it a recipe.

I think I’ve even converted other serious non-vegetarians into salad eaters with this recipe. So here it goes…this recipe serves about 3-4 people, when served as a salad appetizer.

Baby Spinach Salad with Red Potatoes

Ingredients

  • Baby Spinach – 1 small bag
  • 5-6 red potatoes
  • 2 tablespoons extra-virgin olive oil (expeller pressed, if possible)
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon stone ground mustard
  • 1/4 teaspoon Kosher sea salt or sea salt to taste
  • a pinch of  Tellicherry black pepper, freshly crushed
  • 1 teaspoon fresh rosemary or thyme (optional)
  • 1 small clove of garlic, crushed (optional)

Wash and gently scrub the potatoes. Do not peel. Chop the potatoes in half and place in a boiling pot of water. Ensure they are completely covered by water as they cook. Cook potatoes for about 20 minutes until the potatoes are soft enough to fork or knife through. Prepare the spinach and dressing while the potatoes cook.

Wash the spinach leaves in water and set aside spinach to drain. Try to shake off as much water as possible. Too much water on the spinach leaves will dilute the flavors.

In a small mixing bowl, whisk together the extra-virgin olive oil, vinegar, mustard, black pepper and salt.  Optional: Add the garlic and fresh rosemary or thyme. If you do not have stone ground mustard available, omit the ingredient – do not use the ‘regular’ yellow paste that is called ‘mustard’ – it will ruin the taste of the salad.

When the potatoes have finished cooking, drain the water. While the potatoes are still warm, slice the each potato half into 3 pieces and mix with the spinach in a large mixing bowl. Then pour the dressing over it. Stir it together.

Eat….mmmm……it’s so good!

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